This Slow Cooker Braised Leg of Lamb will have your guests thinking you slaved away in the kitchen all day! A combination of fresh herbs and hearty red wine lend amazing flavor to this delicious, refined dish.

Make a marinade for the lamb by combining the mint, rosemary, lemon pepper, garlic and olive oil; rub marinade all over the lamb.

Next, season with sea salt to your taste. If possible, cover lamb and refrigerate for a few hours or overnight.

Remove lamb from marinade; meanwhile heat a heavy-bottomed pan (preferably cast iron) over medium-high heat. Add a touch of olive oil to hot pan and start to sear lamb. Sear on all sides.

Add red wine, red onion and thyme sprigs to crock, then place seared lamb into crock. Cover and crock on LOW 6-8 hours.

NOTE: Great with roasted potatoes, carrots and mint jelly. Also, if you do not have wine on hand, try balsamic vinegar or beef broth.

Optional: For presentation, I have placed under the broiler for a few minutes.

I tried this recipe last week. Following the directions to the letter, I marinated the [butterflied] leg of lamb in the fridge then took it out next morning. Each piece was braised on both sides in a cast iron pan, then removed to the crock pot. My husband and I put it on the lowest setting–cooking it for 5-7 hours. As Jewish observers of Passover and other high holy days, may we say this was the most tender, juiciest lamb we’ve ever had. Thanks so much!

Hi Gail! You could substitute balsamic vinegar as I have heard others have done this, but I have also heard a good substitute would also be rice vinegar. You might want to google it too! Happy Crocking!